Jins Bangtan Mu Rice Recipes

JIN'S BANGTAN-MU RICE

Jin's Bangtan-Mu Rice image

Another recipe from the cooking king of BTS, this is a nice dish that can be served on the side with any meal. Again, I veganized this puppy, but here's the link to the original recipe if you're curious: http://bts-trans.tumblr.com/post/86111568880/140518-bangtan-mu-rice-jins-blog-post

Provided by Emma J.

Categories Lunch/Snacks

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 large carrot, diced
1 yellow onion, diced
2 servings extra firm tofu, crumbled
2 cups cooked white rice
2 cups vegetable broth
1 tablespoon olive oil
1 cup ketchup
5 tablespoons soy sauce
5 tablespoons Worcestershire sauce
3 tablespoons dry sherry
3 tablespoons white sugar
1 teaspoon garlic powder
1 teaspoon ground ginger

Steps:

Stir-fry onion and carrot in oil for 5-7 minute.
Add tofu and stir.
Add rice and vegetable broth, mixing thoroughly.
Let simmer until dish is thick and sticky (usually takes 20 min.).
While the food is simmering, combine all ingredients for Tonkatsu sauce, heating up on a skillet or in the microwave until sugar is dissolved.
Once the rice mixture has thickened and finished cooking, separate into bowls and pour sauce over each serving.
Enjoy!

Nutrition Facts : Calories 204.8, Fat 2.6, SaturatedFat 0.4, Sodium 1432.2, Carbohydrate 41.3, Fiber 1.2, Sugar 18.5, Protein 4.2

MUNG BEANS AND RICE (MASHKITCHIRI)

Mung Beans and Rice (Mashkitchiri) image

Provided by Marian Burros

Categories dinner, project, side dish

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 14

Ingredients

1 cup mung dal (dried split yellow mung beans)
2 cups chopped onions
2 carrots, diced
2 tablespoons olive oil
1 large potato, peeled and diced
1 28-ounce can no-salt-added crushed tomatoes
2 teaspoons cumin seed
1 1/2 teaspoons hot paprika, plus extra for garnish
1/2 teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
3/4 teaspoon salt or to taste
1/2 cup chopped cilantro

Steps:

Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
Saute onions and carrots in hot oil until onion begins to turn golden.
Add potato and cook 5 minutes.
Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
Garnish with cilantro and hot or sweet paprika.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams

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